I've had BS for almost two years now, and I finally had time to fire up the brewery.
I attempted one of my tried and true recipes, an AG APA.
This was a 5 Gal.batch and BS calculated that I needed to infuse (single, no MO)
with 10.63 qts. water at 163.7F. to reach 152F mash temp. Grain bill of 8.5 lbs.
I was barely able to get to 140F.
Mash tun is Coleman 34 qt. cooler for which I entered a thermal mass of 0.3.
Note that this is what I had in the old ProMash and it calculated a dough-in temp. of 172F.
Grain and tun were at about 70F and thermometer was calibrated.
So far as I know, I've set all my parameters up correctly, but have I missed something?
Any thoughts?
I attempted one of my tried and true recipes, an AG APA.
This was a 5 Gal.batch and BS calculated that I needed to infuse (single, no MO)
with 10.63 qts. water at 163.7F. to reach 152F mash temp. Grain bill of 8.5 lbs.
I was barely able to get to 140F.
Mash tun is Coleman 34 qt. cooler for which I entered a thermal mass of 0.3.
Note that this is what I had in the old ProMash and it calculated a dough-in temp. of 172F.
Grain and tun were at about 70F and thermometer was calibrated.
So far as I know, I've set all my parameters up correctly, but have I missed something?
Any thoughts?